Persian Poached Pears

Because the poached pears need to chill before they can be stuffed,
you may want to start preparing this recipe early in the day.

Makes 4 Servings

4 large Bosc pears
1 cup water
1 cup dry white wine
2 tablespoons sugar
2 tablespoons honey
4 dried apricots
2 (3 x 1/2 inch) lemon rind strips
1 (3 inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1 whole clove
4 reduced-calorie vanilla wafers, crushed
5 tablespoons coarsely chopped pistachios, toasted and divided

Peel and core pears, leaving stems intact.  Slice about 1/4 inch from base of each
pear so it will sit flat.  Combine water and next 7 ingredients (water through clove)
in a large saucepan; bring to a boil.  Add pears; cover, reduce heat, and simmer
10 minutes or until tender.  Remove pears and apricots from cooking liquid using
a slotted spoon; chill pears and apricots.  Bring cooking liquid to a boil; cook
until reduced to 1 cup (about 15 minutes).  Strain cooking liquid through a sieve
over a bowl; discard solids. Chill.  Chop apricots.  Combine apricots, wafer
crumbs, and 1 tablespoon pistachios.  Stuff about 2 tablespoons apricot mixture
into each pear cavity.  Place pears in each of 4 bowls.  Spoon 1/4 cup syrup
over each pear; sprinkle each with 1 tablespoon pistachios.  
Note: Use a melon baller to core pears.


POINTS:  7.5 (5)

PER SERVING: 251 Calories, 3.4 g Protein, 6 g Total Fiber,
6 g Total Fat, 51.5 g Carbohydrate, 24 mg Sodium

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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